Two of our favorite desserts are cinnamon rolls and cupcakes, so combining the two into a low-carb winner was a no-brainer. When we first tasted the results, these decadent little treats blew our minds! So much flavor and sweetness is packed into each of these bakery bombs that it’s hard to believe they’re keto-approved.
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Keto cinnamon rolls recipe relies on low-carb friendly ingredients
Cinnamon rolls are actually a wonderful low-carb dessert because they rely so heavily on the glaze for their sweetness, and cream cheese is one of keto’s best friends. When you’re not afraid of fat, the possibilities for flavorful explosions are virtually endless.
While cream cheese forms the base, the glaze’s sweetness comes primarily from SoNourished’s powdered erythritol. This is one of our favorite sweeteners: it’s the gentlest of the sugar alcohols and has zero net carbs, so it works with your low-carb diet rather than against it. It has no distracting aftertaste or confusing texture, making it nearly impossible to tell the difference between this glaze and one that’s prepared with a traditional infusion of processed sugar.
We go nuts for nuts when it comes to baking, and this recipe is no exception. The core of the dough comes from almond flour and almond milk, and this is intentional. While you could use other flour and milk replacements, these nuts have a subtle sweetness and distinct flavor that pairs incredibly well with cream cheese, creating an iconic combination that hasn’t been seen since Batman and Robin made their debut. Including butter and coconut oil adds decadent moisture that keeps your focus on the intense flavor rather than being distracted by what could otherwise be a dry, crumbly cupcake.
And you can make them in no time!
These keto cinnamon rolls are not only simple, but they’re also quick and easy. If you need a low-carb dessert in a hurry, this could quickly become your default “oh my gosh, the in-laws will be here in thirty minutes and I don’t want to destroy my diet so I need something sweet now” rescue recipe! Simply whip these babies up, throw them in the oven, and prepare the glaze while you wait.
You’ll be enjoying keto’s answer to Cinnabon in no time at all!
Cinnamon Roll Cupcakes
Ingredients
- 2 cups almond flour
- 12 Tbsp. So Nourished powdered erythritol, divided
- ½ teaspoon baking soda
- 1 tablespoon cinnamon - ground
- 1 pinch salt
- 6 Tbsp. butter - melted
- 2 Tbsp. cream cheese - softened
- 3 large eggs - whisked
- 2 tsp. vanilla extract - divided
- 3 Tbsp. almond milk - unsweetened
- 2 Tbsp. coconut oil - melted
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 paper liners.
- Whisk together the almond flour, 5 tablespoons powdered erythritol, cinnamon, baking soda, and salt in a medium mixing bowl.
- In a separate bowl, whisk together the butter, cream cheese, eggs, and 1 teaspoon vanilla until smooth.
- Stir the wet ingredients into the dry until just combined.
- Spoon the batter into the prepared pan then bake for 14 to 17 minutes until a knife inserted in the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes then remove to a wire rack and cool completely.
- Whisk together the almond milk, coconut oil, and the remaining vanilla extract in a small bowl.
- Add the remaining erythritol a tablespoon at a time, whisking until you have a nice glaze.
- Drizzle the glaze over the cooled cupcakes and set aside to set.
Notes
Nutrition
MORE KETO CINNAMON BAKING RECIPES TO TRY!
If you love this low-carb keto recipe, I recommend you also try:
Fat: 7.4 g (of which Saturated: 1.3 g),
Total carbs: 2.8 g,
Fiber: 1.4 g,
Net Carbs: 1.4 g,
Protein: 2.9 g
Nikki says
Can you use heavy whipping cream instead of almond milk?
Tisa says
I think it's worth a try. Shouldn't change the outcome much.
Deb McMahon says
Just wanted to ask, is it Baking Soda used in this recipe or Baking Powder?
Luka says
Baking soda.
Sandee says
Can you use butter instead of coconut oil?
Tisa says
I think you could. Let us know how the glaze turned out!
Terry Roach says
Three times you write that the correct amount of baking soda is 1/2 teaspoon, but the recipe says 1 teaspoon. Are you able to change that?
Tisa says
Yes, we stand corrected. We usually use 1/4 tsp baking soda per 1 cup almond flour. Thank you for pointing out.
Tanya says
how much baking soda
Tisa says
1/2 tsp.
guidelinesweb says
How much baking soda?
Tisa says
1/2 tsp.
guidelinesweb says
Thank you!
Margaret says
I don't see the amount of baking soda listed in the ingredients. And I really, really want to make these :). One more thing, when you say "whisk together the butter, cream cheese, eggs, and 1 teaspoon vanilla until smooth," do you mean using the wire hand whisk and not an electric mixer? I'm not a baker so sometimes I get confused. Thank you.
Tisa says
Hi, Margaret. I apologize for the mistake.
Please use 1/2 tsp of baking soda. And you can mix those ingredients with an electric mixer.
All the best!
Roye says
Thank you, that is much better! :).
Roye says
Carbohydrates: 16.3g?? That is really high.
Tisa says
Yes, sorry, the internal calculator counted erythritol as all digestible carbs. It should now be corrected.